Preheat your oven to 400°F (200°C) to roast the chickpeas.

Rinse and drain a can of chickpeas, then spread them evenly on a baking sheet. Drizzle with olive oil, sprinkle with minced garlic, salt, and pepper, and toss to coat.

Place the seasoned chickpeas in the preheated oven and roast them for about 20 minutes, stirring halfway through.

While the chickpeas roast, bring a large pot of salted water to a boil. Cook the orzo pasta according to package instructions until al dente, usually around 8–10 minutes. Drain the orzo and return it to the warm pot.

In the pot with the drained orzo, add ricotta cheese, grated Parmesan, lemon zest, and fresh lemon juice. Stir gently to combine into a creamy mixture.

Once the chickpeas are roasted, fold them into the creamy orzo mixture, mixing gently until incorporated.

Transfer the orzo to serving bowls, sprinkle with fresh chopped parsley, and add red pepper flakes if desired. Serve immediately.